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Triple Chocolate Scones Recipe

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4.1 from 11 reviews

Delight in these rich and decadent Triple Chocolate Scones, perfect for chocolate lovers looking for a buttery, tender treat. Made with cocoa powder, semi-sweet chocolate chunks, and a luscious chocolate glaze drizzle, these scones combine classic baking techniques with indulgent chocolate flavor. Serve warm for breakfast, brunch, or an afternoon snack with coffee or tea.

  • Total Time: 1 hour
  • Yield: 8 scones

Ingredients

Dry Ingredients

  • 1 and 2/3 cups (209g) all-purpose flour (spooned & leveled)
  • 1/3 cup (27g) unsweetened natural or Dutch-process cocoa powder
  • 1/2 cup (100g) granulated sugar
  • 2 and 1/2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt

Wet Ingredients & Chocolate

  • 1/2 cup (8 Tbsp; 113g) unsalted butter, frozen
  • 1/2 cup + 1 Tablespoon (135g/ml) heavy cream, cold
  • 1 large egg, cold
  • 1 and 1/2 teaspoons pure vanilla extract
  • 6 ounces (170g) semi-sweet chocolate, coarsely chopped

Glaze

  • 1 cup (120g) confectioners’ sugar
  • 1 teaspoon pure vanilla extract
  • 2 Tablespoons (30g/ml) water (black coffee works too!)
  • one 4-ounce (113g) bar semi-sweet chocolate, coarsely chopped

Instructions

  1. Mix Dry Ingredients: Whisk the all-purpose flour, cocoa powder, granulated sugar, baking powder, ground cinnamon, and salt together in a large bowl. Grate the frozen unsalted butter using a box grater and add it to the flour mixture. Combine with a pastry cutter, two forks, or your fingers until the mixture resembles pea-sized crumbs. Chill in the refrigerator or freezer while preparing wet ingredients.
  2. Combine Wet Ingredients: In a small bowl, whisk together the cold heavy cream, cold large egg, and pure vanilla extract. Drizzle this mixture over the flour and butter mixture, add the coarsely chopped semi-sweet chocolate, and mix gently until just moistened.
  3. Form Dough: Transfer the dough onto a floured surface. Using floured hands, work the dough gently into a ball; it will be sticky. If too sticky, add a small amount of flour; if too dry, add cold heavy cream one teaspoon at a time. Press the dough into an 8-inch disc, then cut into 8 wedges using a sharp knife or bench scraper.
  4. Chill the Scones: Arrange the scone wedges on a plate or a lined baking sheet if space allows. Refrigerate for at least 15 minutes and up to one day to firm up the dough for better baking results.
  5. Preheat Oven: When ready to bake, preheat the oven to 425°F (218°C).
  6. Prepare Baking Sheet: Line a large baking sheet with parchment paper or a silicone baking mat. Arrange the chilled scones 2 to 3 inches apart on the sheet.
  7. Bake Initial High Heat: Bake the scones at 425°F (218°C) for 5 minutes to set the structure.
  8. Continue Baking at Lower Temp: Without removing the scones, lower the oven temperature to 400°F (204°C) and bake for an additional 16 to 17 minutes. The scones are done when the edges and tops are set and a toothpick inserted in the center comes out clean or with just a few moist crumbs (not melted chocolate).
  9. Cool Slightly: Remove scones from the oven and let them cool for a few minutes on the baking sheet while preparing the glaze.
  10. Prepare Glaze: Whisk together the confectioners’ sugar, vanilla extract, and water (or black coffee) until smooth. Dip the warm scones into the glaze and place them on a wire rack set over a baking sheet or paper towels to catch drips. Allow the glaze to set.
  11. Chocolate Drizzle: Melt the remaining 4 ounces of coarsely chopped semi-sweet chocolate in the microwave in 15-second increments, stirring until smooth. Drizzle the melted chocolate over the glazed scones for an extra chocolate touch.
  12. Storage: Store leftover scones at room temperature for up to 2 days or refrigerate for up to 5 days to maintain freshness.

Notes

  • Use cold ingredients, especially butter and cream, to ensure flaky scones with a tender crumb.
  • Chilling the dough before baking helps the scones hold their shape and yields a better rise.
  • If the dough is too sticky to handle, add flour sparingly to avoid tough scones.
  • The glaze can be flavored with black coffee instead of water for a subtle mocha hint.
  • Scones are best enjoyed warm but store well for several days refrigerated.
  • For even more chocolate intensity, use Dutch-process cocoa powder for a deeper flavor.
  • Author: Chef
  • Prep Time: 20 minutes
  • Cook Time: 23 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Find it online: https://avascooking.com/triple-chocolate-scones-recipe/